Sweet Potato “Rotel” Dip & Game Day Recipes!

Preheat oven to 375 and line two baking sheets with nonstick parchment paper.

Peel and chop sweet potato into 1 inch pieces and add to one baking sheet (you want to pieces to equal approximately 2 cups). Remove cauliflower base and leaves and chop into 2 inch florets. Place on remaining baking sheet.

Drizzle 1 teaspoon olive oil, a pinch of salt and a pinch of black pepper over sweet potatoes. Toss to coat. Drizzle 2 teaspoons olive oil, remaining salt (a little less than 1/2 teaspoon) and a pinch of black pepper. Toss to coat. Roast veggie for 35 minutes, turning halfway through to brown evenly on both sides (start checking at 30 minutes, might need a little less or more, you want the sweet potatoes to be fork-tender).

While veggie are roasting, chop the onion half into 1/4 inch pieces and minced garlic. Heat a small saute pan to medium-low heat and add remaining teaspoon olive oil. When oil moves easily around the pan, add onion. Cook, stirring, until onion is softened and translucent, 4-5 minutes. You can add splashes of water to prevent burning/sticking. Turn heat to its lowest setting and add garlic. Cook, stirring, until garlic is fragrant and softened, around a minute. Set pan aside to cool.

In a high-powered blender or food processor, combine stock, coconut milk, nutritional yeast and miso paste. Puree until smooth. When onion mixture has cooled at least 5 minutes, add to blender/processor and puree until smooth.

When the sweet potatoes & cauliflower have roasted and cooled at least 5 minutes, add all of the sweet potatoes and 2 cups of the cauliflower to the blender/processor*. Puree until completely smooth.

Add your "cheesy" mixture to a large sauce pot and turn to medium-low heat. Cook, stirring continuously, until mixture has thickened and darkened slightly in color, around 10 minutes. It is important to stir constantly, or it will tend to splatter.